Ingredients
serves 4 

20 Nacho Cheese Bites
2 heads of baby romaine lettuce, in loose leaves
2 yellow bell peppers, diced
100 g julienned carrot
1 lime, juice only
½ red cabbage, sliced
300 g mixed beans, drained
15 g parsley, finely chopped
2 tbsp crème fraîche
2 tsp Mexican seasoning (or a mix of cumin, chili and sweet paprika powder)
sunflower oil
salt and pepper 

For the speedy pickled 
red onion
2 red onions, sliced
into half moons
100 ml white wine vinegar
100 ml water
2 tbsp sugar
1 tsp salt

Preparation method
❶ Heat sunflower oil in a frying pan at medium temperature and fry the bell pepper for 5 minutes until golden brown. Next, add the beans and the Mexican seasoning and mix well. Season with salt and pepper.
❷ Meanwhile, pickle the red onion. In a small saucepan, heat the white wine vinegar, water, sugar, and salt until the mixture is boiling and the sugar is dissolved. Pour the boiling mixture into a bowl with the red onion and set aside in the refrigerator for 10 minutes.
❸ To make the lime and crème fraîche dressing, spoon the crème fraîche into a bowl, add the lime juice and mix. Season with salt and pepper.
❹ Mix the romaine lettuce and red cabbage, a quarter of the dressing, the bell pepper & bean mix and the julienned carrot in a bowl. Season to taste with salt and pepper.
❺ Prepare the Nacho Cheese Bites in the deep fryer in about 3 minutes at 175 °C or 8-9 minutes in the preheated oven at 220 °C.
❻ Divide the salad between the plates, garnish with the Nacho Cheese Bites and finish with the remaining dressing and parsley. Serve immediately.

Our new Nacho Cheese Bites taste delicious with a drink, but also work well in a tasty salad. Why not try making this salad with mixed beans, romaine lettuce, red cabbage, carrot and pickled onion? Serve with a refreshing lime and crème-fraîche dressing, garnish with some parsley
and voilà: a delicious loaded salad, full of flavor!

Preparation method
❶ Start with the parsley yoghurt; stir together the yoghurt and parsley in a bowl. Season to taste with salt and pepper.
❷ Prepare the Cream Cheese Jalapeños in the deep fryer at 175 °C for 3 minutes or in the preheated oven at 225 °C for 9-10 minutes.
❸ Heat the taco shells by placing them in the preheated oven at 200 °C for 5-10 minutes.
❹ Fill each taco shell with a spoonful of parsley yoghurt, some romaine lettuce, a spoonful of sweetcorn, a few Cream Cheese Jalapeños, and diced mango. Garnish with parsley and onion rings to taste and serve immediately.

Tacos always look fun and are also great for sharing! Our crispy and spicy Cream Cheese Jalapeños make a delicious taco filling, adding a nice bite! Fill the tacos with ingredients like mango and a parsley yoghurt dressing, for an unexpected and tasty option on your menu.

Ingredients
serves 4
18 Cream Cheese Jalapeños
12 taco shells
2 red onions, sliced
into half moons
2 heads of baby romaine lettuce, sliced
1 mango, diced
150 g sweetcorn
salt and pepper

For the parsley yoghurt 
150 g Greek yoghurt
10 g parsley, finely chopped

Ingredients
serves 4
4 Asian Style
Quinoa Burgers
4 hamburger buns
1 cucumber, shaved
into thin ribbons
2 spring onions,
thinly sliced
1 red chili, thinly sliced
sunflower oil
salt and pepper

For the hoisin ketchup
3 tbsp ketchup
2 tbsp hoisin sauce

For the pointed cabbage and carrot salad
150 g julienned carrot
½ pointed cabbage,
thinly shredded
2 tbsp mayonnaise
1 tsp Sriracha sauce

Preparation method
❶ For the pointed cabbage and carrot salad, put the ingredients for the salad in a bowl and mix it all together.
❷ To make the hoisin ketchup, mix the ketchup with the hoisin sauce.
❸ Heat the sunflower oil in a frying pan over medium heat. Cut the hamburger buns in half and toast them for 2-3 minutes on the cut side until golden brown. Remove the buns from the pan.
❹ Add a little more sunflower oil to the hot pan and fry the Asian Style Quinoa Burgers over medium-high heat for 4 minutes on each side, until the burgers are golden brown. You can also prepare the burgers in the deep fryer at 175 °C for 3 minutes.
❺ Top the hamburger buns with a spoonful of hoisin ketchup, a few cucumber ribbons, an Asian Style Quinoa Burger and a spoonful of pointed cabbage and carrot salad. Garnish with a few slices of red chili and finally place the top of the hamburger bun on the burger. Serve immediately.

These vegetarian Asian burgers with hoisin ketchup are sure to steal the show on your menu. The full flavor of our Asian Style Quinoa Burger is deliciously complemented by this pointed cabbage and carrot salad and elegant cucumber ribbons. For the sauce, mix some ketchup with hoisin sauce for a surprisingly tasty and elegant veggie burger!

Ingredients
serves 4
12 Natural Beer Battered Onion Rings
2 lemons
2 cloves garlic
500 g cherry
tomatoes, halved
300 g paella rice
200 g fresh green
beans, halved
100 g peas
15 g parsley
500 ml vegetable stock
2 tsp paprika powder
1 tsp saffron

Preparation method
❶ Heat sunflower oil in a paella pan or large frying pan over medium-high heat. Add the tomatoes and paprika powder and stir fry for 2 minutes. Add the rice and stir thoroughly.
❷ Add the saffron, two tablespoons of the vegetable stock and the juice of 1 lemon and allow the rice to absorb the liquid while stirring. Add the rest of the stock two tablespoons at a time until the rice is done (this will take about 20 minutes).
❸ After 10 minutes, add the green beans and peas and let them cook with the paella.
❹ Meanwhile, prepare the Natural Beer Battered Onion rings in the deep fryer at 175°C for 3-4 minutes or in a preheated oven at 225°C for 9-10 minutes.
❺ Divide the paella between the plates and scatter the onion rings on top. Garnish with parsley and wedges of the remaining lemon. Serve immediately.

Paella, the classic Spanish rice dish, tastes even better with our Natural Beer Battered Onion Rings. The combination of saffron, tomato and the rich beer taste of the onion rings infuse this dish with real character, so that no one will even miss meat or fish in this dish!

Preparation method
❶ Heat the tortilla wraps in a dry frying pan over medium-high heat for 10 seconds per side.
❷ Put the lettuce and cherry tomatoes in a bowl and dress with a dash of olive oil and lime juice. Season with salt and pepper.
❸ Prepare the Nacho Cheese Bites in the deep fryer in about 3 minutes at 175 °C or 8-9 minutes in the preheated oven at 220 °C.
❹ Spread a spoonful of crème fraîche on each tortilla and divide the slices of avocado, the salad, the Nacho Cheese Bites and the shallots between them. Garnish with the cress, cilantro and some jalapeño slices. Serve immediately.

Ingredients
serves 4
20 Nacho Cheese Bites
4 tortilla wraps
2 avocados, sliced
1 shallot, thinly sliced
1 lime, juice only
250 g cherry tomatoes, quartered
125 g crème fraîche
75 g mixed lettuce
10 g cilantro
10 g cress
jalapeño slices, to serve
olive oil
salt and pepper

The refreshing ingredients in these tortillas combine beautifully with the gentle heat of our Nacho Cheese Bites. Serve these tortillas with cress and cilantro, and add some jalapeño slices for extra spice!